Recipes For Dining In Around The World

Tag: Shaoxing wine

Potstickers are dumplings that have been pan-fried on one side for the crispy bottoms and then steamed to ensure the filling and tops of the wrapper are cooked through. The origin story is that an imperial court chef in the Song dynasty accidentally left a batch of dumplings on the stove for a bit too long and burnt the bottoms of the batch. Without time to prepare a new batch, he brazenly served them bottom-side up, bringing attention to the burnt bottoms and claiming that the burning was intentional. Luckily, the crispy bottoms brought a difference in texture to the traditional dumpling and pleased the members of the court so much that potstickers were born.